Title: Trends and opportunities for dairy in foodservice IDFA, Las Vegas March 2006
1Trends and opportunities for dairy in
foodserviceIDFA, Las Vegas March 2006
- Presented by Amanda Archibald, RD
- Mintel International
2Todays presentation
- Trends impacting the broader menu
- Ethnic impact
- Customization options
- Marketing claims with impact
- Trending and opportunities for dairy in
foodservice - Cheese
- Butter
- Yogurt
- Cream
- Milk
- Ice-cream
- Children and the menu opportunity
3Ethnicity is defining the future of dining
Includes American Indian, native Hawaiian and
other Pacific Islander, and people of multiple
races
Source Mintels American Lifestyles Report, 2004
4U.S. Foreign-born population
Source Mintels American Lifestyles Report, 2004
5Hispanic population drives restaurant sales
- Hispanic Population Expenditures for Food Away
from home - 1997-2002
Source Restaurant Business Oct. 2004
Source Restaurant Business, Oct 2004
6Growth on menu by cuisine type 2005
7Asian Cuisine
Asian Style Operators in Restaurant
Institutions Top 400 Rankings Chains U.S.
Average Unit Volume 3.7 million (burgers 1.1
million avg)
Avg. unit volume 1.0 million
Pei Wei ranked 2 in fast casual sales growth for
2004
Source Nations Restaurant News/Brandweek
(adapted)
8The Cheesecake Factory
The large menu featuring 14 cuisine type makes it
easy to find something for everyone
- 14 cuisine types
- 188 menu items
9The Cheesecake Factory success strategy
- The first restaurant brand to reach revenues of
1 billion with less than 100 restaurants - Average earnings growth rate 20. 2005 sales
estimates1.2 billion
10Customization - Build-a-Meal
- Restaurants are making it easier for the customer
to choose multiple menu items for one price. - Build-a-Meal
- 3 Course Combos
- Ethnic Theme Meal Combinations
- Participating Restaurants
- T.G.I. Fridays
- Applebees
- Chilis
113-Course Combo Menu Highlights
Guilt Free Options
Indulgent Options
- Appetizer
- Zen Chicken Potstickers
- (grilled)
- Atkins Green Salad
- Entrée
- Bruschetta Tilapia
- Atkins Key West Shrimp
- Dessert
- Atkins New York Cheesecake
- Beverage
- Ultimate Mango Berry Margarita
- Appetizer
- Chipotle Queso Dip Chips
- Potstickers (pan-fried)
- Entrée
- Cheesy Bacon Cheeseburger
- Jack Daniels Pulled Pork Sandwich
- Dessert
- Cinnabon Cheesecake
- Beverage
- Espresso Martini
12Customization Cold Stone Creamery
- If you let them build it, they will come
- Growth from 74 stores in 1999 to 1000 in 2005,
with an additional 1000 franchise agreements
awarded - Average unit volume of 405,000
- 2004 system-wide sales grew 86 over 2003
13Marketing claims with impact - natural and organic
Menu Items Featuring Natural or Organic
Ingredients
300
250
200
Natural
Menu Items
150
Organic
100
50
0
Q1 2005
Q2 2005
Q3 2005
Q4 2005
14Marketing claims with impact - natural and QSR
- Burgerville OR, WA
- Burger buns, cheese and beef from Northwest
companies - Seasonal menu featuring locally grown ingredients
- Good Times Burger
- Burgers made with all natural Coleman beef
- Arbys
- 100 all natural chicken in all chicken menu
items. - Chipotle Mexican Grill
- Largest purchaser of naturally raised pork in the
US. - 2004 revenues 470 million and 44 growth
- Projected 100 unit growth 2006. Avg sales 1.3
million/unit
15The Specialty Foods Shopper
Base 1,526 adults aged 18 and older
- In the past 6 months, have you purchased any
natural foods? - In the past 6 months, have you purchased any
organic foods?
Source The NASFT State of the Industry Report -
The Consumer - US - June 2005 - The Specialty
Food Consumer/Mintel
16Why Natural Organic Choices?
- When it comes to food products, consumers are
growing more concerned with the integrity of the
food supply, seeking out products that are grown
and processed safely and are safe to eat. Many
consumers believe that turning to natural and
organic foods provides a safety net.
Mintel Organic Food BeveragesU.S., consumer
intelligence, August 2004
17The specialty consumer is most likely to buy
- From mainstream stores
- Coffee/tea
- Cheese
- Chocolate
- From specialty food stores
- Coffee/tea
- Chocolate
- Cheese
Source The NASFT State of the Industry Report -
The Consumer - US - June 2005 - The Specialty
Food Consumer/Mintel
18Marketing claims with impact - fresh
Growth of Fresh
7200
7000
6800
6600
menu items
6400
6200
6000
5800
5600
Q1 2005
Q2 2005
Q3 2005
Q4 2005
Family/Midscale is the clear leader in menuing
fresh items Family/midscale 10, 929 Casual
7,486 Upscale 4,452 QSR 1,953 Fast Casual
1,802
19Leading ingredients in new menu introductions
20Paninis storm ahead in the hot sandwich category
Changes in U.S. Hot Sandwich Sales 2004-2005
Source FreshLook Marketing Group LLC/National
Provisioners Meat Deli retailer (adapted)
Figures represent52 weeks ending 5/29/05
21The days of basic white or wheat may be over
Source Mintels Menu Insights
22Cheese on the menu
23Most popular menu items featuring cheese
24Growth in specialty cheese segment
- Source Dairy Foods, Jan 2005
25Cheese plates and growth in artisan cheeses
- With assorted fruits in season, toasted nuts and
warm fig bread. Cheese - Holly Springs, Bermuda
Triangle, Pleasant Ridge, Great Hill - (Hawthorne Lane)
- Cheese and Fruit Platter Fruits in season,
toasted nuts and warm fig and grain bread nut.
St. Agur, Kaltbach, Lingot , St Andre - (Hawthorne Lane)
- Selection from the Cheese Tray soft goat,
Gruyere, Parmesan, Oregon Blue cheese. served
with fig jam, pear - (Beacon Bar Grill)
26Cheese Course changing with the season
- Selections from Aqua/upscale Q 4 2005
- Ardrahan - Washed-rind, cow's milk, fruity, clean
acidity, pungent rind. Produced in County Cork,
Ireland - Tarentaise - Organic raw cow's milk aged five
months. Produced by Thisle Hill Farm, Vermont - Clisson - Pasteurized goat's milk washed with
Sauternes. Produced in Bordeaux, France - Panache D'Aramits - Pasteurized Sheep's milk,
dense texture, smooth and nutty. Produced in
Aquitaine, France
27The Cheese Course changing with the season
- Selections from Aqua/upscale Q 1 2006
- Pierce Point - Pasteurized organic cow's milk,
soft, bloomy, topped in herbs. Produced in Point
Reyes, Northern California - St. Vrain - Pasteurized cow and goat's milk,
creamy center. Produced in Longmont, Colorado - Fiorito - Pasteurized goat's milk, semi-firm.
Produced in Piedmont, Italy - Roncal - Raw Sheep's milk, firm, and elastic.
Produced in Navarro, Spain
28Leading flavors in new menu items 05-06
29Smoked flavor rises on menu
30But smoked cheese declines on menu
31Cream cheese on the menu
32Trending with cream cheese
- 2005 growth in cream cheese in sweet offerings
- Carrot cake
- Cherry Supreme Pie, Carmel Chocolate Cream Pie
- Bob Evans/midscale
- Cream cheese crème brulée
- Magnolias Restaurant/upscale
33Mascarpone shows a savory flair with new menu
introductions
- Spinach Artichoke Dip Creamy mascarpone,
mozzarella, parmesan, fresh spinach, artichokes
and crispy pepperoni, served with grilled garlic
bread Johnny Carinos/midscale - Spring Vegetable Tart "A la Mode" Savory Pie
Crust, Warm Baby Spring Vegetables, Wild
Mushrooms, Caramelized Onion, Mascarpone, Goat
Cheese Ice Cream, Micro Greens, Pistachio
Vinaigrette Viognier/upscale - Risotto with smoked chicken, leeks, fresh thyme
and Mascarpone cheese - Cicada/upscale - BUT Tiramisu remains the most frequently menued
item featuring mascarpone cheese
34Ricotta ramps up ravioli in upscale
- Butternut Squash Ravioli Homemade ricotta
cheese and butternut squash ravioli served with a
light "burro and salvia" sauce Primavera - Cardoon and fresh ricotta ravioli with fennel,
walnuts, grapes and verjus - March Restaurant - Ricotta Leek Ravioli Black pepper pasta, baby
squash lemon verbena nage Anzu - Braised fennel and ricotta ravioli in black
truffle vegetable broth - Viognier
35Growth in menued items featuring goat milk
36Menued items featuring goat milk by dining type
37Leading uses of goat cheese on menu
38Innovative uses of goat milk
- Cheesecake
- Chevre cheesecake with whiskey spiked Medjool
dates - Rialto/upscale
- Capriole Farms Goat Cheesecake
- Made with goats milk cheese and a Walnut crust
with compotes of black mission and Calimyrna
figs, Black walnut pralines and caramel - The English Grill/upscale
- Ricotta
- Goat ricotta gelato, mission figs poached in red
wine candied walnuts - Otto Pizzeria/casual
39Trends in butter - butter sauces
40Butter sauce flavoring
41Use of butter sauce by dining type
42Butter sauce pairings
- Seafood dominates pairings with butter sauce
- Lemon butter sauces is most frequently menued
- Pastas feature a variety of butter sauce options
- Garlic, garlic and herb, roasted garlic, white
wine - Chicken offers butter sauce options
- Basil lemon butter
- Roasted garlic
- Steak butter sauce pairings
- Garlic, herb, Gorgonzola, bleu cheese, basil
43Butter versus margarine
- 116 margarine mentions versus 11,000 butter
- Margarine offered as a brand Promise or
Trans-fat free - Margarine most frequently paired with potatoes,
vegetables or bread - Butter most frequently paired with seafood or
beef (steak) - Butter flavor pairings include garlic,
gorgonzola, lemon (pepper), herb, herb varietals
(rosemary, tarragon, cilantro, parsley)
44Yogurt use by cuisine type
- Greek cuisine has shown growth trend in 2005
- IRI 2005 sales increase for yogurt6.5/unit
sales 8 (through first 3 quarters 2005)
Source Dairy Foods, Dec 30, 2005
45Yogurt rising as a sauce
- Baja Fish Taco Beer battered cod, mixed cheese,
red cabbage, roma tomato, yogurt sauce, cilantro - K38 Baja Grill/casual
- Falafel Salmon with a chick pea crust served on
hummus and cucumber yogurt sauce with a choice of
one side - Legal Seafoods/casual
- Crispy Skin Wild King Salmon Chilled Israeli
couscous and spring vegetable pilaf tarragon
yogurt sauce and tomato-fennel-galangal relish - Blue Ginger/upscale
- Tandoori Wings Indian spiced chicken wings baked
and served with lemon yogurt sauce - Green Mill/midscale
46Yogurt salad and dressing
- Gingered Organic Breast of Chicken Paillard
-grilled and topped with cumin scented carrot,
honey and yogurt salad dressing, mint essence - - Rattlesnake Club/upscale
- Lobster Salad with Citrus, avocado, sumac and
yogurt dressing - Gary Danko/upscale
47 Yogurt and soup
- Spicy Moroccan Roasted Eggplant Soup with minted
yogurt, roasted olives and almonds - Magnolia Grill/upscale
- Leek, Parsnip, and Ginger Soup Leek and parsnip
cooked with ginger and vegetable stock pureed and
finished with yogurt - 34 New Street/midscale
- Smooth carrot soup with mint, yogurt and dukkah
- Rialto/upscale
- Elderflower Consommé with summer fruits and
frozen lemon yogurt parfait - Chimney Park Bistro/upscale
48Opportunities with yogurt revitalize the parfait
- Most look alike, taste alike and are alike
- Revitalizing the parfait
- Yogurt parfait with ginger and mango, milk
chocolate mousse - Café Boulud/upscale
- Not yogurt based but flavor concepts translate
to yogurt - Coconut Tapioca Parfait Old fashioned coconut
tapioca pudding layered with mango mousse,
finished with raspberry sorbet Ola Miami/upscale - Orange Cream Berry Parfait - locally harvested
berries, layered with orange cream flavored
silken tofu and our granola to bring you a
dessert you'd never guess was dairy-free Casa
Nueva/casual
49Cream on the menu
50Pairing cream with the menu
51Milk vs other
- Top 5 kids drinks in restaurants (ages 6-12)
- CSD 36.6
- Milk 6.8
- Non carbonated soft drinks 6.5
- Juice 5.4
- Water 4.5
- Source NPD Group Oct 2005/NRN Jan 2, 06
52Milk vs other
- Todays adolescents tend to choose bottled
water, fruit juice, tap water and milk before
they choose soft drinks - Source Teen Health Survey 2005 BuzzBack Market
Research/Beverage Industry July 4 2005
53Milk and the meal occasion
- 40 milk ordered in QSR is for adult consumption
- 53 teens and 61 adults prefer it for breakfast
- Teens and women prefer milk at the breakfast meal
occasion - Teens like milk as a mid-afternoon snack
- Source RI, October1, 2005
54Milk in other ways
- Non-dairy milk accompanies changes in consumer
demand and ethnic cuisine - Non-dairy alternative beverages not prevalent on
menu - Summer Berry Medley fresh and candied, almond
milk swirl - Aqua/upscale
- Grilled Red Curry Shrimp Lobster-Thai curry,
coconut milk and lime, basmati rice - Evans Street Station
- Tangerine and Coconut Sorbets - with mint and
lime coconut milk soup - Janos/upscale
55Ice-cream paradigm shifts
- Savory ice cream
- White pepper
- Goat cheese ice cream - served with Summer Berry
Gazpacho and balsamic dressed berries - Unique flavors
- Apricot carmel
- Butterscotch pecan
- Macadamia nut brittle ice cream and rhum flamed
bananas - Spicy squash ice cream and Warm Bourbon Sauce
- Matching flavors
- Pairing of fruit tarts with same flavored
ice-cream cream (rhubarb tart rhubarb
ice-cream)
56Leading menu items on kids menus
- Chicken fingers
- Grilled cheese sandwich
- Burger
- Macaroni and cheese
- Cheeseburger
- Hot dog
- Corn dog
- Cheese pizza
- Pizza
- Spaghetti
57Most popular kids menu preparation techniques
Base 350 chains / 150 independents / 50 Top
Chefs. Search criteria Menu Type/CourseChild/Top
10 Ingredient Prep
58Similarities in Childrens Menus Across Dining
Types
Top 5 childrens menu offerings
Dining type
Base 350 chains / 150 independents / 50 Top
Chefs. Search criteria Menu Type/CourseChild/Men
u Item Name/Top 5
59What is the opportunity with kids?
- We can try to improve diets all we want by
making school lunches more nutritious and by
getting vending machines out of the hallways, but
that gets us only partway there. For example, New
York City has just banned whole milk in its
public schoolsbut how can we be sure students
will drink healthier milk just because it's
offered to them, let alone understand what
lifelong nourishment is all about -
- Alice Waters, New York Times Feb 24 2006
60The Jamba Juice concept
- Founded in 1990 and opened its 500th store in
2005 - Operating in 26 states
- 2005 sales showed a 21 gain over 2004
- 345 million from 532 units
- 80 new store locations opened in 2005 and 80 more
planned in 2006 to include operations in airports
61Why Jamba works
- Health-centric concept combining
- Convenience
- Portability
- Customization
- Healthful ingredients representing current and
cutting edge ideas that resonate with todays
consumer - Examples
- The enlightened smoothie low cal, low sugar
- Tea infusions featuring vogue passion-mango and
pomegranate pear flavors - Hot and cold menu
62Cheeburger Cheeburger
- Ranked the burger restaurant by Entrepreneur
magazine 2003 - A Zillion Shake Flavors
- Raspberry Truffle, Blackberry Cobbler and
Chocolate Amaretto are just a few of the newest
shake flavors at Cheeburger . - The least number of flavors any Cheeburger
Cheeburger offers is 40
63Can Jamba and Cheeburger work for kids?
- Convenience
- Portability
- Healthful options
- The opportunity to experiment and
- Expand healthful flavorful horizons
- Benchmark a flavor-varied palette
- Get kids interested in expanding food and flavor
horizons and thoroughly enjoy eating good food
for its intrinsic goodness
64Why Jamba-style concepts will appeal to kids
- A drink that contains 5 servings of fruits and
vegetables - A smoothie where you could get all the nutrients
you need, that tastes good, helps you stay in
shape, and is good for you - A breakfast shake.not necessarily for dieters.
Something to balance you off in the morning - - Comments from teens about drinks that would
appeal
SourceBuzzBack Market Research 2005/Beverage
Industry, July 2005
65Caution - kids and the push back
- Kid-friendly touch screen ordering systems
(Sheetz) - point to a photo if they are too young to read
a menu - This is mine and they made this for me
- It might be a little gross for us as parents,
but kids dont want mom and dad eating their
food. - Kids have to go in a store and search around for
everything they want. - make kids a customer for life
66Take home points
- Understand the ethnic opportunity and where dairy
fits - Positioning around claims that are resonating
with consumers is critical - fresh, natural, organic, artisan
- Paradigm shifts with dairy ingredients are taking
place both in applications and flavor
combinations - Children remain the largest opportunity on menu
67- Contact Amanda Archibald
- amandaarchibald_at_earthlink.net
- Direct 301.865.4607
- Mintel Group International Ltd 312.932.0400